Low Calorie Pumpkin Pie

Sugar-free, low calorie and low carb pumpkin pie!
Low Calorie Pumpkin Pie pinit

Welcome to the official start to the Holiday Season with my Low Calorie Pumpkin Pie.

Happy November! Now that Halloween is officially over, it’s officially the Holiday season! Well, not quite! Thanksgiving is one of my favorite holidays. There is nothing better than getting together with family and friends. My family loves Thanksgiving, too. We look forward to our Thanksgiving traditions every year. Some of my best memories growing up were located around my parents dining room table. So many stories and memories began at that table. 

One of the best parts of being a mom is getting the chance to recreate those memories all over again with my own little family. Now that my girls are getting older, it is so much fun to include them in all of the festivities. There is nothing like watching your kids grow up and enjoying the same things I did!

We love watching the Thanksgiving Day Parade, making a turkey, sharing what we are thankful for and how could I ever forget? Pumpkin pie! Pumpkin pie has been my favorite ever since I was a little girl. My grandmother used to make the best pumpkin pie. I remember always asking for a big scoop of homemade whipped cream! I wish I could say things have changed, but they haven’t.

Low Calorie Pumpkin Pie

Low Calorie Pumpkin Pie

Nothing pairs with Thanksgiving dinner quite like pumpkin pie. This low calorie pumpkin pie recipe won’t make you sacrifice calories for flavor. Eating low calorie foods during the holiday season can be tough, but it doesn’t have to be. You shouldn’t deprive yourself of your favorite treats. If you want the dessert, eat the dessert! Life is too short to not enjoy it.

Last year, I brought the recipe to a ‘Friendsgiving’ with a few of my friends and everyone was begging for the recipe. It was gone within minutes. This recipe is so delicious you will keep coming back for more! 

I won’t keep the recipe a secret – I’m spilling all the details. So be sure to save room for dessert! 

What makes the recipe low calorie? 

The almond flour, powdered swerve, and sugar free whipped cream. Don’t be shy with the whipped cream! 

What is swerve?

Swerve is a sugar replacement made from natural flavors? 

Can I use monk fruit sweetener instead of swerve

Swerve is best for baking because it caramelizes the closest to actual sugar.

Help! My kids don’t like pumpkin!

You can always sweeten it up by adding some cinnamon or try one of my other Fall recipes.

Here’s what you’ll need:

CRUST

  • 1 1/4 cups of almond flour 
  • 2 tbsp confections sugar (Swerve)
  • 2 tbsp melted butter
  • Pinch of salt 

PIE FILLING

  • 15 ounce can of pumpkin purée 
  • 1/2 a cup of heavy whipping cream 
  • 2 eggs 
  • 2/3 cup of powdered swerve 
  • 2 teaspoons pumpkin pie spice 
  • 1/4 teaspoon sea salt 
  • Splash of vanilla extract

Directions:

CRUST

  1. Pre-heat oven to 350.
  2. In a large mixing bowl, combine almond flour, sugar, melted butter and a pinch of salt. Then, mix.
  3. The consistency should be crumbly, but when you squeeze it together it should stick.
  4. Grease your pie tin well.
  5. Add your crust, apply pressure to pack it onto the pan and along the edges.
  6. Bake in the oven for 10 to 12 minutes.

PIE FILLING

  1. In a large bowl, mix pumpkin purée, heavy whipping cream, eggs, sugar, pumpkin pie spice, salt, vanilla extract and whisk together.
  2. After your pie crust has cooled down for about 5 minutes, turn the oven down to 325 degrees.
  3. Then, add your pie filling to your crust and bake for 40 to 50 minutes until set up.
  4. Lastly, top with sugar free whipped cream and enjoy.

Low Calorie Pumpkin Pie

Prep Time 20 min Cook Time 50 min Total Time 1 hr 10 mins Servings: 8 Calories: 190

Ingredients

Pie Crust

Pie Filling

Instructions

Pie Crust

  1. Pre-heat oven to 350 degrees.

  2. In a large mixing bowl, combine almond flour, sugar, melted butter and a pinch of salt. Then, mix.

  3. The consistency should be crumbly, but when you squeeze it together it should stick.

  4. Grease your pie tin well.

  5. Add your crust, apply pressure to pack it onto the pan and along the edges.

  6. Bake in the oven for 10 to 12 minutes.

Pie Filling

  1. In a large bowl, mix pumpkin purée, heavy whipping cream, eggs, sugar, pumpkin pie spice, salt, vanilla extract and whisk together.

  2. After your pie crust has cooled down for about 5 minutes, turn the oven down to 325 degrees.

     

  3. Then, add your pie filling to your crust and bake for 40 to 50 minutes until set up.

    Low Calorie Pumpkin Pie
  4. Lastly, top with sugar free whipped cream and enjoy.

Nutrition Facts

Serving Size 1

Servings 8


Amount Per Serving
Calories 190
% Daily Value *
Total Fat 17g27%
Total Carbohydrate 3g1%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Carbs are in NET carbs.

Keywords: mini dessert, skinny pumpkin pie, mini cheesecake, low calorie pumpkin pie, low calorie dessert, pumpkin flavored fall items, fall recipes, pumpkin recipes, healthy dessert, healthy fall recipes, low carb desserts, low carb recipes, low carb pumpkin, keto, keto pumpkin pie, thanksgiving, thanksgiving desserts

Did you make this recipe?

Tag me on Instagram @janellerohner so I can see your creation!

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